Method

Serves 4

Prep time 5 mins, cook 6 mins

Combine egg and sesame oil and season to taste with sea salt and ground black pepper. Heat vegetable oil in a wok over high heat, add garlic and tomato and stirfry for 30 seconds. Add chilli and egg mixture, reduce heat to medium and cook, stirring gently once or twice, for 3-5 minutes or until eggs are just beginning to set. Scatter coriander over, then, using a spatula, fold omelette over to form a semi-circle. Turn and cook for 30 seconds or until just set. Transfer to a plate, garnish with coriander, drizzle over sesame oil and serve.